Deep Dish Breakfast Pizza

  • Deep Dish Pie Pan
  • 1/2 can crescent rolls
  • 16 eggs
  • 2 cups shredded yellow cheese
  • 2 cherry tomatoes sliced thinly
  • 3/4 cup baby spinach
  • 1 1/2 cup hash browns or french fries chopped
  • 2 Tbsp Cooking With Greens Go To Blend
  • 1 Tbsp Cooking With Greens Maple Bacun Blend
  • 1/2 sweet onion chopped small
  • 1/2 sweet pepper chopped small
  • 1 tsp Cooking with Greens Onion Black Pepper Blend
  • 4 Tbsp Plant Based Butter (or regular butter)
  • 1 clove garlic minced
  • 1 Tbsp olive oil or bacon grease

Preheat oven to 400 degrees. In a skillet, add 1 Tbsp butter and olive oil/bacon grease. Add hash browns or french fries and 1/2 Tbsp Go To Blend to pan. Cook until potatoes are browned and slightly crispy. Set aside. In another skillet add 1 Tbsp butter and chopped onions and peppers. Cook until softened. In a large bowl, whisk together eggs Onion Black Pepper Blend  and 1 Tbsp Go To Blend.

Place and stretch crescent rolls around inside of deep dish pie pan to create crust. Add potatoes to bottom of pan and mash down. Sprinkle on 1/3 of shredded cheese. Pour 1/2 of egg mixture atop cheese and potatoes. Top with peppers and onions mixture with spinach. Pour 1/2 egg mixture atop that.  Sprinkle remaining shredded cheese atop egg and place cherry tomato slices above cheese. Sprinkle Maple Bacun Blend atop this and Plce in oven to bake for 25 mins. Remove and cover crust area with foil to keep crust from over browning. Cook an additional 20 20 25 minutes (center should be pretty firm and not jiggling). Remove from oven. Melt 2 tbsp butter, garlic and 1/2 Tbsp Go To Blend in microwave or a small saucepan. Brush mixture on crust edges and pour remaining mixture atop breakfast pizza. Chop parsley or green onion and sprinkle on top. Serve. with a drizzle of sriracha or ketchup.


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